Process for producing mulberry leaf tea

Abstract

The invention discloses a process for producing mulberry tea. In the process, fresh and tender mulberry leaves are taken as raw materials, and subjected to processes such as picking, cooling, rotating, (cooling, shaking), pan-frying, shaping and kneading, rolling, roasting, and packaging so as to prepare the mulberry leaf tea with good quality and intense fragrance. The fresh leave raw materials are produced in an organic agricultural production system by an organic agricultural production method, and auxiliary materials are not added in the processing, packaging, storing and transporting processes, so the mulberry leaf tea is not polluted by any chemicals; special equipment is arranged in each production procedure; and the prepared mulberry leaf tea has good mouthfeel and good health-care effect, completely accords with the traditional tea drinking habits of modern people, and is easier to popularize and promote.

Description

A kind of production technology of mulberry tea technical field The invention relates to a production process of mulberry tea. Background technique In ancient times: Mulberry leaves, also known as "immortal leaves", have been widely used as traditional Chinese medicine and vegetable food. In the ancient medical classic "Compendium of Materia Medica", mulberry was given the highest praise: "Mulberry--the sacred tree of the East." The main components of mulberry tea are rich in carbohydrates, proteins, fatty acids, cellulose, vitamins and minerals. material element. Among them, the amino acids are complete in variety, reaching 18 kinds, accounting for more than 10% of the dry matter of mulberry leaves. Among these amino acids, animal essential and non-essential amino acids account for more than half of the total, especially lysine, methionine, cystine, and glutamic acid, which have high nutritional value. Unlike tea leaves, mulberry tea does not contain caffeine, so there...